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Thread: Cold Smoking Tuna

  1. #1
    Join Date
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    Cool Cold Smoking Tuna

    Bit of a lengthy and picky process, but the end result is well worth the effort IMHO!

    Partially thaw said Tuna: - it is easier to loin when it is still fairly stiff deep inside:



    Rip the hide, and yes, Rum Required for this entire process!



    Loin & remove brown meat:



    Continued...
    http://www.youtube.com/watch?v=zVNNhzkJ-UU&feature=related

    Egotistical, Self Centered, Son of a Bitch Killer that Doesn't Play Well With Others.

    Guess he got to Know me

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  3. #2
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    Arrow Re: Cold Smoking Tuna

    Mix well 4 parts demerara sugar with 3 parts coarse salt (I like Sea Salt for this) and layer around 1/2 inch deep in bottom of tote. Toss in loins:



    Smother loins with mix:



    Cold enough outside this next step likely wasn't necessary, but I tossed bags of ice on each tote after they were stuffed into the big stainless smoker (no room for such in our fridge):



    Shut the doors and let sit overnight.

    This thread will be continued as the process develops...

    Cheers
    http://www.youtube.com/watch?v=zVNNhzkJ-UU&feature=related

    Egotistical, Self Centered, Son of a Bitch Killer that Doesn't Play Well With Others.

    Guess he got to Know me

  4. #3
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    Re: Cold Smoking Tuna

    Hey Iron . That seems like a good recipe .
    Iwould like to ask make of smoker you use is it a small commercial one ?
    Thanks
    Arctic Lake
    Member of CCFR and BackCountry Hunters & Anglers Would encourage you all to join both today !

  5. #4
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    Arrow Re: Cold Smoking Tuna

    Quote Originally Posted by Arctic Lake View Post
    Hey Iron . That seems like a good recipe .
    It is, but that is barely the start of a much more complicated process. Later today the product comes off the dry brine, and into the next - a wet brine.
    Then it must be de-desalinated, glazed, dried and smoked.
    Long process.

    I would like to ask make of smoker you use is it a small commercial one ?
    Home Build. I have done dozens. This is my best.
    Based on a mid-sixties hospital food warmer, near 400 pound of stainless - thankfully on wheels.
    Hot smoke controlled by an 8 stage programmable PID, running duo ceramic commercial hotplates.
    Cold smoke will be shown in this thread when I get that far.

    Cheers,
    Nog
    http://www.youtube.com/watch?v=zVNNhzkJ-UU&feature=related

    Egotistical, Self Centered, Son of a Bitch Killer that Doesn't Play Well With Others.

    Guess he got to Know me

  6. #5
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    Re: Cold Smoking Tuna

    Awesome Thanks for the reply !
    Quote Originally Posted by IronNoggin View Post
    It is, but that is barely the start of a much more complicated process. Later today the product comes off the dry brine, and into the next - a wet brine.
    Then it must be de-desalinated, glazed, dried and smoked.
    Long process.



    Home Build. I have done dozens. This is my best.
    Based on a mid-sixties hospital food warmer, near 400 pound of stainless - thankfully on wheels.
    Hot smoke controlled by an 8 stage programmable PID, running duo ceramic commercial hotplates.
    Cold smoke will be shown in this thread when I get that far.

    Cheers,
    Nog
    Member of CCFR and BackCountry Hunters & Anglers Would encourage you all to join both today !

  7. #6
    Join Date
    Jul 2008
    Location
    Langley
    Posts
    1,662

    Re: Cold Smoking Tuna

    That looks really good, cant wait to see the finished product.
    I feel so focused right now!!!!

  8. #7
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    Arrow Re: Cold Smoking Tuna

    Took overnight and then some to get to this desirable stage.
    The dry brine is "dry" no more, and it is easy to see just how much moisture it has sucked out of the loins.
    The loins themselves have changed both in color and consistency.





    Next up: the Wet Brine process...
    http://www.youtube.com/watch?v=zVNNhzkJ-UU&feature=related

    Egotistical, Self Centered, Son of a Bitch Killer that Doesn't Play Well With Others.

    Guess he got to Know me

  9. #8
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    Arrow Re: Cold Smoking Tuna

    Wet Brine:

    3 gallons (Canadian thank you very much) of water
    4 cups Sea Salt
    5 cups demerara sugar
    2.5 cups real maple syrup
    1 bag peppercorns
    A decent handful of chopped dill.


    Should mix this a fair bit before you need. it so it can settle.
    Test run by dropping a fresh raw egg into the mix:



    She floats, all good- Carry on...
    If not, a smidgen more salt, whip into a frenzy, and re-try until it does.

    Toss the loins in - no need to rinse.



    Now about as fascinating as watching paint dry.
    Stir occasionally through the eve.
    Let percolate.

    Tomorrow desalination, onto prepped grills, and begin the glaze process (if all goes well...)

    Cheers,
    Nog
    http://www.youtube.com/watch?v=zVNNhzkJ-UU&feature=related

    Egotistical, Self Centered, Son of a Bitch Killer that Doesn't Play Well With Others.

    Guess he got to Know me

  10. #9
    Join Date
    Nov 2013
    Location
    Fraser valley
    Posts
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    Re: Cold Smoking Tuna

    This looks like a winner. Mouths watering and it ain’t even done.

  11. #10
    Join Date
    Jan 2007
    Location
    Williams Lake, BC Canada
    Posts
    12,000

    Re: Cold Smoking Tuna

    Hmmm great recipe..awesome knife...
    Cheers
    Steven

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